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3 lb chicken*
1/3 c Fresh mushrooms**
3 TB soy sauce
1/2 c Bamboo shoots -- cut diag
3/4 ts Salt
1/2 c Celery -- cur diag cut
1 TB Cornstarch
1/4 c Onion -- cut in thin strips
2 TB Sherry
10 Water chestnuts -- thin
: sliced
1 c blanched almonds or walnuts
1/3 c chicken stock
2 c Peanut oil
*cleaned and skinned (or; for less work; **sliced
lengthwise or 1 4 oz. can, drained. You can use
deboned and skinned chicken breasts) >> Remove both
light and dark meat from bones; cut in shreds. Smear
with a mixture of soy sauce, salt, cornstarch and
Sherry; set aside. Fry almonds or walnuts until golden
in 1 1/2 cups hot oil. Pour off oil; drain almonds on
a paper towel. Reheat pan; add 3 tablespoons oil.
Saute vegetables for 1 minute; drain off oil and set
aside. Heat 4 tablespoons oil; saute chicken for 1
minute. Mix in vegetables and stock; simmer 1 minute .
Add almonds or >> walnuts. Serve with rice. Serves 4
to 6 people. FROM: DORIS HILL (GBGH75A) Converted by
MMCONV vers. 1.00
Recipe By :
From: Sweeney date: Mon, 28
Oct 1996 21:34:10 +0800 (
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